The best Passage to India curry for your family
Passage to India’s range of simmer sauces, curry pastes and slow cook sauces cater to every heat tolerance! Whether you want big flavour with no heat at all, or you want a truly mouth-searing experience, there’s a sauce for you.
Plus, get tips on how to make a curry less spicy, and how to cool off your mouth if you’ve gone a bit too far in the chilli game.
Now you know where each curry stands when it comes to heat, try them all out! And don't be afraid to get adventurous, because we also have these tips and tricks for cooling things down if you're out of your spice comfort zone.
How to make curry less spicy
If you’re a bit out of your spiciness comfort zone, follow these steps to temper the heat of your curry.
For creamy or coconut-based curries:
- Remove about ¼ cup of the sauce and discard.
- Add coconut milk, coconut cream, natural yoghurt, sour cream or even milk.
- Stir to combine and taste, adding more until it's to your taste.
- Simmer gently to warm through, avoid boiling or dairy products may curdle and split.
For tomato-based curry sauces:
- Remove about ¼ cup of the sauce and discard.
- Stir in butter, ghee or Greek yoghurt. Start with 2 tablespoons, taste and continue adding in small amounts until suitable for your taste.
- Simmer until warmed through and slightly reduced.
If your curry is still too hot, serve it with a cooling side such as plain yoghurt. A dish of this traditional raita recipe with cucumber, yoghurt and mint is ideal for cooling off.
How to cool down your mouth after spicy food
Capsaicin is what makes chillies spicy, and it dissolves in fat, oil and alcohol. This is why that red oil on the top of curries is so spicy - and why having a glass of full cream milk can cool off your tongue so well. A glass of milk, a milkshake or a yoghurt-based lassi drink will all work well. If you’re really feeling the burn, try helping yourself to a scoop of ice cream!
More Indian dishes for you to enjoy!
GET THE RECIPE: Butter Chicken Roti Bowls by Passage to India
The great thing about these roti bowls is that you can customise the spice levels. For the kids, use the Extra Mild or original Butter Chicken simmer sauce, or crank up the heat with the Extra Spicy version.
GET THE RECIPE: Sri Lankan Lamb Shank Curry by Passage to India
This lamb shank curry uses the Sri Lankan Chicken Curry simmer sauce, so it has a medium level of heat. Perfect for warming you from the inside out on cold nights.
GET THE RECIPE: Pumpkin and Lentil Rogan Josh Curry by Passage to India
Roan Josh paste brings bold spices and medium heat to this stuffed pumpkin! But don't be afraid of the heat, use the tips above to adjust the spice if you need.
